Chaoyangmen shabu shabu barbecue is a well-known and self-contained shabu shabu restaurant in Xi'an. As early as the beginning of its opening, the restaurant played the slogan of "Shaanxi style shabu shabu", which attracted the attention of many food lovers.
The concept of "Shaanxi style shabu-shabu" was pioneered by the owner, according to his understanding, the bottom of the Beijing-style shabu-shabu pot is too bland, and it needs a sheep's tail fat pot. Old Shaanxi can't accept the sheep's tail, so the boss makes the bottom of the mutton soup pot, adopts the method of stewed mutton in northern Shaanxi, stews mutton bones, lamb chops, shallots and pepper grass and other materials to make broth, and then adds green onions, wolfberries and other materials after serving. Boiling mutton in such a mutton soup is "Shaanxi style shabu". Therefore, the restaurant mainly recommends Lao Shaanxi sheep soup and high-quality sheep soup, the latter containing more stewed mutton than the former. Interestingly, the boss who created the "Shaanxi School Shabu Shabu" is actually from Henan. Diners can also choose the bottom of the clear soup pot, which is still seasoned with tap water and small ingredients, which will inevitably be troubled by miscellaneous tastes.
Chaoyangmen used to use a traditional charcoal copper pot, but now it has been changed to an induction cooker, and the classic shape of the chimney is still retained. When the restaurant first switched to an induction cooker, many old diners complained, and after a long time, they compromised.
The mutton in Chaoyangmen is all Ningxia Tan sheep, and the store also selects only the meat on the hind leg of the lamb, which has the characteristics of lower fat content and stronger fiber. The first recommendation is naturally the limited-edition cucumber strips, although the lean meat content is extremely high, but it melts in the mouth, and the meat and milk flavor are very strong. Yuanbao meat is a concave meat located at the front end of the hind leg of the lamb and the waist fossa meat, and its meat has three layers of tendons, the meat is thin and tender, and it is rarely seen in shabu shabu restaurants. Although the flavor is nowhere near as good as cucumber strips, it is worth trying. The restaurant even has sheep's tail fat, which is suitable for diners who choose a clear soup pot to fatten the pot.
The sesame sauce in the restaurant is a small ground sesame paste brought by the owner from his hometown in Henan, but the sesame flavor is not enough and the portion is small. Therefore, adding oil to pour spicy Titian has become a necessary means.
Chaoyang Gate has only one floor, and the decoration has a strong mosque style and distinctive characteristics. However, the overall configuration of the store environment is only slightly better than that of ordinary food stalls, and it needs to be improved. It is worth noting that diners will often encounter indifferent and even arrogant waiters, which will greatly affect the dining experience.
